Flower Girl

1 12 oz Rum, Banks
12 oz Elderflower liqueur, St. Germain
14 oz Crème de Violette
1 oz Lemon juice
12 oz Lavender syrup
1   Egg white
2 T Lavender (seeds or buds for garnish)
Dry shake all ingredients, then add ice and shake again. Strain and garnish with lavender buds or seeds. Serve up in a coupe.
The original recipe from Town & Country Magazine by the Atwood bar in NYC calls specifically for Banks rum, but I tried Pyrat and also Appleton Estate which make it darker and richer but I think any aged rum would be fine. I also made my lavender syrup with fresh lavender buds from a plant in my yard and used honey instead of sugar. The basic simple syrup recipe is 1:1 sugar to water, but I used less of the honey, maybe ¾ cup to 1 cup water and 2 tablespoons of fresh lavender buds. Also fresh lavender buds for the garnish as well.
From other users
  • I made this with gin instead of rum and left out the egg white. Excellent. — ☆☆☆☆
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